Wrap tortillas in aluminum foil; heat at 350° for 15 minutes. Working with 1 tortilla at a time, coat both sides of tortilla with cooking spray. Spoon about 1/3 cup meat mixture just below center of tortilla. Fold over left and right sides of tortilla to partially enclose filling. Fold remaining edges to form a rectangle, and secure with a wooden pick. Repeat procedure with remaining tortillas and meat mixture. Place filled tortillas on an ungreased baking sheet. Bake at 425° for 20 minutes or until crisp. Remove wooden picks. Place 1 cup lettuce on each of 12 plates; top with chimichangas. Combine sour cream and hot sauce. Top each chimichanga with sour cream mixture and salsa.

Light and Luscious

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Ratings & Reviews

NanetteJG's Review

My family and I loved these. There was a little cooking liquid left after cooking the pork. I wish I had added it to the tomato sauce/pork mixture. I think I will try that next time. It tasted so great, I'm sure it would have just added to the dish. I think the cooking time is way off. After 8 minutes they were quite brown, so I turned the oven down to 350 and cooked them for a few more minutes, to make sure they were warm inside.